Real Food Bryn

Epipen-Wielding Real Food Eating

Recipe Post: Butternut Squash Lasagna

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I have been holding on to the post for a VERY long time. Typing up the recipe has been on my to-do list for at least two months :-/ oops. This was a staple for us during the colder weather. It is a rich and filling gluten- and grain-free lasagna. I am thinking about trying to make it in my crockpot to see if it can become a very hands-off recipe (minus the preparation, of course).

**Want a meatless version? Omit the ground meat and substitute another 20-30 white or baby bella mushrooms (or others, shitake mushrooms are delish)


  • 1 lb ground meat of your choice. We used turkey, but this would be delicious with beef, bison, or lamb.
  • 1 Tbsp coconut oil
  • garlic: 2 tsp diced
  • 10-12 baby bella mushrooms, diced or sliced
  • 1 medium onion diced, yellow or red
  • 1 large carrot, shredded or diced
  • 2 tomatoes diced (or a can of stewed or diced tomatoes)
  • 1 large butternut squash (or the necks from 2 squashes), sliced. You can use a mandoline to achieve more noodle-like slices. We stick with the half-circle pieces.
  • at least one large jar of tomato/pasta sauce. We like saucy lasagna, so we used between 1.25 and 1.5 jars
  • nutritional yeast-as much as needed for layering
  • Seasoning: red pepper, basil, oregano, paprika, parsley, thyme
  • optional: drizzle of honey


Meat Sauce-

  • Heat the coconut oil in a large skillet, and add the ground meat.
  • When the meat is approximately half cooked, add the garlic, diced onion, and diced or shredded carrots.
  • Once the onions and carrots begin to soften, add the diced mushrooms.
  • When the meat is fully cooked, add the diced tomatoes and 3/4 of one jar of sauce to the pan. Season to your liking with red pepper, basil, oregano, paprika, parsley, and time. Taste as you go (because the meat is now cooked)!
  • If you like, you can add a drizzle of honey to cut the acidity of the sauce.



  • In a 9×13 pan, start with a layer of sauce.
  • Place the sliced butternut squash on top of the sauce in any formation that will cover the whole pan. I cut up some of the half-circles to lay down in the empty holes that appeared.
  • Next, layer the meat sauce.
  • Sprinkle nutritional yeast over the meat.
  • Layer squash, meat sauce, and nutritional yeast until the pan is nearly full. I usually get a total of two meat sauce layers.
  • Top with squash, plain tomato sauce, and nutritional yeast.
  • Cover with foil.



  • Bake at 350 degrees for 45-60 minutes. The lasagna is ready when you can easily pierce the squash with a fork.
  • Let cool for a few minutes before serving if you would like the pieces to hold together. Otherwise, be careful, but dig in πŸ™‚



One thought on “Recipe Post: Butternut Squash Lasagna

  1. Pingback: Butternut Squash Bolognese Pasta Sauce - Nosh My Way

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